Ham and Cheese Croissant Bake
This Ham and Cheese Croissant Bake is an easy make-ahead breakfast casserole with flaky croissants, ham, eggs, and cheese—perfect for any holiday or brunch.
Servings: 8
Equipment
- 9x13 baking dish
- Cutting board
Ingredients
- 12 small butter croissants (13 oz package from Kroger is what I used) cut into 2-inch pieces (or 4–5 large croissants)
- 8 –10 oz deli ham cut up into pieces (2-3 inches long)
- 1 cup shredded cheese Swiss/Gruyère recommended; mozzarella works well too
- ½ cup shredded Parmesan cheese
- 8 large eggs
- 1 cup heavy cream or half-and-half
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Optional garnish: spinach, chives, or parsley
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Place cut up croissant pieces evenly in the baking dish. Make sure the croissants cover the bottom of the pan. If your croissants are smaller or are more dense, the volume might be lower and you would need to use a 9x9 pan or add additional croissants.
- Nestle ham pieces between the croissants. Sprinkle Swiss/Gruyère shredded cheese over the croissant and ham mixture.
- In a large bowl, whisk together eggs, heavy cream, Dijon mustard, salt, garlic powder, onion powder, and black pepper.
- Pour the egg mixture evenly over the croissants.
- Top with Parmesan cheese.
- Cover loosely with foil and bake for 15 minutes.
- Remove foil and bake an additional 25–30 minutes, or until the top is golden, cheese is crisped, and the center is mostly set.
- Rest for 5–10 minutes before serving. Garnish if desired.
Notes
Make-Ahead Instructions: assemble croissants, ham, and cheese in the baking dish. Cover and refrigerate overnight. Whisk egg mixture separately and store in the fridge. Pour egg mixture over casserole just before baking to prevent soggy croissants.
Substitutions: Mozzarella, cheddar, or mixed cheeses can be substituted. For a vegetarian version, omit ham and add sautéed mushrooms or spinach. Leftovers reheat well in the oven or microwave.